Baklava Cheesecake Recipe

Preheat the oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan.

Line the bottom and up the sides of the pan with 12 sheets of phyllo, brushing each sheet with a thin layer of melted butter between layers. Sprinkle with sugar and cinnamon as you layer.

In a bowl, combine walnuts, pistachios (if using), sugar, and cinnamon.

Brush a phyllo sheet with butter, sprinkle with a portion of the nut mixture, and continue layering until you form a base and a light wall of phyllo layers.

Spread a thin, even layer of the nut mixture over the crust.

In a large mixer, beat cream cheese and sugar on medium speed until smooth and creamy, scraping the bowl as needed.

Add sour cream and vanilla; mix until just combined.

Add eggs one at a time, mixing on low speed after each addition until just combined.

Pour the cheesecake filling over the nut layer in the pan.

Use remaining phyllo scraps to top if desired, brushing with butter.

Bake in the preheated oven for 60-75 minutes, until the center is barely set.

Turn off oven and let cheesecake rest in oven for 30 minutes with door ajar.

Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Make the honey-lemon syrup: in a small saucepan, combine honey, lemon juice, and water; simmer briefly until glossy and combined.

When ready to serve, brush or drizzle the syrup over the cooled cheesecake. Garnish with lemon zest if desired; slice and serve.